O for Oodhala Pulao / Oodhalina Pulao (Barnyard Millet Vegetable Pulao)

There are a plethora of pulao options available now for vegetarians, thanks to creative minds. However until a few decades ago, the most common and popular versions were vegetable pulao and peas pulao, at least down south. Here is a millet pulao, a tad bit healthier take over the traditional version of vegetable pulao. Millets have been grown and consumed in India for ages and these gluten free grains are a healthier option over rice and wheat, the two staple grains of the Indian sub continent. Millets can easily be substituted for rice in everyday cooking.

I had to think a bit for my 'O' recipe. Oralu chitranna and oliya were already done and to be honest, I could not think beyond onion, okra, oats and orzo when planning for 'O' recipes. Onion pulao would have been redundant after my ghee rice post yesterday and I like my okra to be crunchy and crispy. I am not a fan of 'oats replacing rice' kind of dishes and so all my options were out of the window. Then the thought of using barnyard millet which is called oodhalu both in Telugu and Kannada occurred and here is that oodhala pulao. I made a garlic free pulao but feel free to add 1/2 tsp. garlic paste along with ginger.

I have given the preparation of this pulao in both pressure cooker and pan. And also the method of cooking the vegetables and millets separately so that it comes handy when you have leftover cooked millet or you want your millet grains to stand apart.

Ingredients: (Yield 4 - 6 servings)
2 tbsp. ghee / oil
1 tsp. cumin seeds or caraway seeds (jeera or shahjeera)
3 cardamom pods
3 cloves
2 one inch cinnamon pieces
1 big bay leaf
1 onion, thinly sliced (about 1/2 cup)
1 inch piece ginger, finely grated or 1/2 tsp. ginger paste
1 tbsp. minced cilantro leaves
1tbsp. minced mint leaves
2 small carrots, peeled and diced
1 cup green beans (stringed and cut into 1 inch pieces)
1 cup peeled and cubed potato
1/4 cup fresh / frozen green peas
1 cup oodhalu / barnyard millet
1/8 tsp. ground turmeric
1 and 3/4 cup water
Salt as needed (I added about 2 and 1/4 tsp. salt)

Directions for method 1: (Cooking vegetables and millet together.)
1. Heat ghee / oil in a small sized pressure cook directly. Add cumin / caraway seeds, cardamom, cloves, cinnamon and bay leaf and saute for few seconds. Add sliced onions, cilantro, mint and keep cooking until the onions turn pink. Add ginger paste and garlic paste if using and saute for few seconds. Then add the vegetables and stir well.
2. Rinse the millet in two exchanges of water and drain. Add the millet, water, turmeric and salt. (If you don't prefer pulao to be a very dry version, add 1/4 cup more water.) 
3. Pressure cook on medium flame for 3 whistles and turn off the stove. When the valve pressure is gone, fluff and serve the pulao with plain yogurt or a raita.

Notes:
1. If using a pan instead of a pressure cooker, add 2 cups of water to millet and vegetables. Cover a lid tightly over the pan and cook on low flame until all the water evaporates and the millet is cooked through. Taste and check if the millet is cooked. If not, add a little extra water and cook until done.
2. If one doesn't prefer cooking directly in a pressure cooker, then cooking until step 2 can be done in a pan. Then transfer the contents of the pan to a container that fits into a pressure cooker, place it in a pressure cooker with water at the bottom and pressure cook as usual for 3 whistles.


Directions for method 2: (Cooking vegetables and millet separately.)
1. Rinse the millet in two exchanges of water and drain. Pressure cook millet on low flame for 3 whistles adding 1 and 3/4 cups water, salt, and turmeric. (I add only about 3/4 cup water for 1/2 cup millet.)
2. Heat ghee / oil in a pan and add cumin / caraway seeds, cardamom, cloves, cinnamon and bay leaf and saute for few seconds. Add sliced onions and keep cooking until onions turn pink. Add ginger paste and garlic paste if using and saute for few seconds. Then add mint, cilantro, vegetables and stir well. Turn down the heat to the lowest setting, cover and cook until the vegetables are cooked (but not mushy), stirring intermittently.
3. Add the cooked millet to the pan and stir gently to mix. Let it sit for a few minutes before serving so that the flavors can mingle.

So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao
D for Donne Biryani
E for Ek Toap na Dal Bhaat
F for Fada ni Khichdi
G for Gutti Vankaya Biryani
H for Hyderabadi Vegetable Dum Biryani
I for Iyengar Puliyogare
J for Jaipuri Mewa Pulao
K for Kashmiri Pulao
L for Lucknowi Biryani

M for Motiwale Pulao
N for Nei choru


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A - Z Rice Dishes ~ L for Lilva Khichdi

 

A layered biryani would have been a scrumptious choice for today's alphabet, 'L'. By the time that idea occurred to me, this dish has already been cooked and drafted. I was aiming at quick and simple one pot meals when I initially planned for this rice series and that's how I ended up cooking this khichdi that I found online. It suited my criteria well and this makes a delicious lunch box idea. It takes hardly ten minutes to prepare the dish if cooked rice is handy. Fresh field beans or pigeon peas or seeds from val / broad beans can be used in the recipe. Aromatic and spicy base of cilantro and ginger lend a wonderful flavor to this healthy meal.

Ingredients:
3 cups cooked rice (I used sona masuri.)
1 cup surti papdi lilva / toor lilva (I used fresh pigeon peas.)
3/4 cup packed cilantro
1 inch piece of ginger
2 to 4 green chillies (I used 3 spicy, Serrano peppers.)
1/2 tbsp. lemon juice
2 tbsp. ghee
2 cloves
2 cinnamon sticks
Salt to taste
Method:
* Microwave the frozen lilva papdi with few tbsp. of water for 2 to 3 minutes.
* Grind cilantro, ginger, chillies and lemon juice to a paste, adding a few tbsp. water if needed.
* Heat ghee in a pan and add cinnamon sticks and cloves. Saute for few seconds and add the ground paste and the lilva. Saute until the water evaporates. Add rice and salt and mix well with a spatula to combine.
* Serve with some yogurt on the side.
 
Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam 
J for Jodhpuri Vegetable Pulao 
K for Kaju - Karivepaku Annam
 

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A - Z Rice Dishes ~ J for Jodhpuri Vegetable Pulao

Here is an impressive and delicious pulao recipe that supposedly comes from the royal kitchens of Rajasthan. Interestingly, there is no addition of onion and garlic in this recipe which is a norm in any pulao / biryani recipe. May be the influence of the local vegetarian community or the arid weather. It is however loaded with nuts and dry fruits as it is fit to be a regal dish.

This pulao can be served along with some plain yogurt and the papad on the side. Or if looking for a spicy meal, serve it along with a gravy side dish of your choice. I served it along with a spicy dal (which is not pictured) as I found it bland.

Source: Sanjeev Kapoor
Ingredients: (yield 4 to 6 servings)
1.5 cups Basmati Rice 
1.5 tbsp. ghee 1 tsp. cumin seeds
1/2 tsp. fennel seeds
1 tbsp. raisins
1 tbsp. cashew halves
1 tbsp. almond slivers / almond halves
2 to 3 chopped, dried dates
1 tbsp. ginger paste / finely grated ginger
12 small cauliflower florets 
1/4 cup fresh peas
3/4 cup yogurt
2 cups water
Salt to taste
1/2 tsp. garam masala
8 to 10 pepper corns, coarsely crushed 

Method:
* Rinse and soak rice in water for about 10 - 15 minutes. Drain and keep aside.
* Heat ghee in a pan or directly in a small sized pressure cooker. Add cumin and fennel seeds. When cumin starts to brown, add the nuts and dry fruits and saute for 30 seconds.
* Next add ginger and saute for 30 more seconds. Add rice and saute lightly for 30 seconds. Add vegetables and yogurt now and stir with a spoon. Then add salt, garam masala, crushed peppercorns and water. Stir once more.
* If using a pan, cover it with a lid and cook on low flame until the rice is done. No need to stir in between while the rice is cooking and it would be done anywhere in between 20 to 25 minutes.
If using a pressure cooker, cook for 2 to 3 whistles.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.

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Rice Dishes ~ Fodnicha Bhaat / Phodnicha Bhaat

Leftover rice in Indian kitchens is a common occurrence as rice is eaten in majority of the households on a daily basis. In olden days, when there were no conveniences like a cooker or a microwave to reheat the food, leftover rice mixed with curd or a pickle would be served as a breakfast for school going kids in many homes. Or the women of the house had to finish it off during lunch times, if being frugal or given away to a maid. Sometimes, the leftover rice was / is recycled into something interesting like today's Fodnicha bhaat or a lemon rice. 

Turning left over rice into something delicious and likable using the simplest trick of seasoning is pretty common in many parts of the country. There is talimpu annam from Andhra, oggarane anna from Karnataka and so on. Today's version is from the state of Maharashtra and is called fodnicha bhaat / phodnicha bhaa, which literally means seasoned rice. It is a simple and quick dish to prepare and a great way to recycle the leftover rice. I am not used to eating rice for breakfast as neither of my mothers served it in the mornings and so, I never came across this seasoned rice in our families. I tried it for the first time a few months back and I was immensely pleased with this recipe. Though fodnicha bhaat is prepared as a breakfast, it makes a great meal anytime, especially on lazy days.

Ingredients: (4 servings)
1 to 2 tbsp. oil
2 tbsp. peanuts (optional)
1 tsp. mustard seeds
1 tsp. cumin seeds
1 small green chili, finely chopped
Few curry leaves
1 cup finely chopped onion
A pinch of asafoetida
1/8 tsp. turmeric powder
Salt to taste
Red chili powder to taste
3 cups cooked rice (I used sona masuri.)
2 tbsp. minced cilantro to garnish
 
Method:
* Heat oil in a pan and add peanuts. When they start turning golden brown, add mustard and cumin seeds. When mustard seeds start to pop, add curry leaves and green chili. Saute for few seconds and then add onion. Cook until it is translucent. There is no need to brown the onion. 
* Then add asafoetida, turmeric powder, salt, red chili powder and cooked rice. Mix well with a spatula and cook for a minute. Turn off the stove.
* Garnish with cilantro and serve.

Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai 

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.

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Rice Rava - Moong Khichdi

The idea of this khichdi came from a cook show and it can be a wholesome meal on it's own, served on any time of the day. Though not a quick or instant breakfast like my two previous posts, this one too is a hassle free breakfast provided you have rice rava and coarsely ground moong dal on hand. The original recipe did not have any vegetables included but I added some to up the nutrition. If you are in a hurry boil the water simultaneously as you are preparing the tadka to cut down the cooking time.

Total time: 20 minutes 
Servings: 3
Ingredients:
3 cups water
1/2 cup frozen vegetables like carrot, peas & beans (optional)
2 tbsp. ghee
2 tbsp. cashews
1 tsp. cumin seeds
2 finely chopped green chillies
Few curry leaves
1/8 tsp. turmeric powder
1/2 cup rice rava / coarsely ground rice
1/2 cup moong dal rava *
Salt to taste

* Toast moong dal (yellow colored) until you notice the aroma and turn off the stove. Let cool and grind the mixture coarsely to a rava / semolina consistency. This can be done in advance and can be stored for months.
 
Method:
* Add water and vegetables if using, to a sauce pan and bring it to a boil. Follow this step only if planning to cook the khichdi faster.
* Heat ghee and toast cashews until golden brown in a medium sized, preferably a non-stick pan. Remove the toasted cashews with a slotted spoon and keep it aside. This is done to retain the crunchiness of cashews.
* To the same ghee, add cumin seeds, chillies, curry leaves and toast until cumin seeds start to turn darker. Next add turmeric, salt, and water - vegetables from the first step. If not in a rush, water and vegetables are added now and brought to a boil. Add both ravas  and mix with a ladle, forming a lump-free mixture. Cover and cook on low flame until done. Stir intermittently once or twice. After the khicdi is done, garnish with the toasted cashews.
* Serve warm with chutney / sambhar. 

This goes to Blogging marathon #59 under the theme 'Bookmarked Dishes'. Check the link to see what other marathoners are cooking.

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